330 
REVIEW. 
with such a farrago of recipes for hoof ointments as he has 
introduced into this section of his work. 
The XXVI I th chapter treats on podometric shoeing ; 
i. e., shoeing by the use of an instrument to take the measure 
of the foot, and so substituting cold for hot shoeing, or, in 
other words, doing away with the use of the fire or forge. 
This, however, though a subject of acknowledged interest, 
is one which we so fully dilated on, not very long 
ago, in this journal,* that we hardly deem it requisite or 
prudent to re-enter upon it here. We shall, therefore, pro- 
ceed to the last chapter on which we shall have anything to 
say (the XXVI I Ith), describing “ The methods of shoeing 
practised in various foreign countries.” This is an inquiry, 
as M. Rey observes, not only interesting on account of the 
strange diversity presented in the course of it, but one which 
concerns us in a scientific point of view, in seeking what 
knowledge we can gain by instituting a comparison between 
the different systems of different countries. 
Tartars, Ethiopians, and Japanese, make use of no horse- 
shoes whatever ; while with such people as do now use them, 
a convenient classification is made of their varieties into — 
a. Fullered shoes, used by English, Hanoverians, and 
Danes. 
b. Stamped (unfullered) shoes, used by Germans, Swiss, 
Italians, Spanish, and Portuguese. 
c. Shoes united at the heels (circular shoes), used in Arabia, 
Morocco, Turkey, and Transylvania. 
Either M. Rey must have dived into the most countrified 
part of our country for his specimen of an English horse- 
shoe, or he must have rummaged up one in his own or some- 
body else’s antiquated collection of shoes, to have found such a 
one as, according to him, constitutes our national horse-shoe. 
He informs his readers, “ that it is a fullered shoe, without 
ajusture , convex externally, in such manner that, when placed 
upon the ground, it presents an inclined surface from exterior 
to interior rim, which is the lowest one. This occasions the 
weight to be thrown upon the internal rim, while the crust 
* Veterinarian, vol. XXIII, p. 90. 
